- 1 ea. medium granny smith apple, peeled and chopped
- 1/2 ea. Avocados From Mexico, mashed
- 1-1/2 c. flour
- 3/4 c. oatmeal
- 1/2 c. butter, cold
- 1/2 c. buttermilk
- 1/3 c. raw turbinado sugar
- 1-1/2 t. baking powder
- 1/2 t. sea salt
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- Buttermilk to brush tops of scones to taste
- Raw turbinado sugar for topping scones to taste
- Preheat oven to 375°F.
- Whisk the dry ingredients in a large bowl.
- Cut the butter into the dry ingredients using a pastry cutter or two butter knives. You can also use your fingers to rub in the butter until mixture resembles sand with a few small peas in it.
- Add avocado mash, apples, and buttermilk, and combine just until mixture comes together.
- Take dough out onto a lightly floured work surface. Pat dough into a 10-inch wide disc that is 1 inch tall. Cut six triangles out of the disc, using a floured knife.
- Place each triangle an inch apart on parchment-lined baking sheets. Brush tops with buttermilk to taste, and sprinkle with raw turbinado sugar to taste. Bake until golden brown, 22-25 minutes.
- Serve warm or at room temperature with your favorite fruit jam.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!